Pepper-crusted roast beef with mushrooms
The tried-and-true combo of pepper steak and mushroom is showcased beautifully in this recipe. With crispy potatoes and horseradish cream, this recipe is a classic
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 kilogram bolar blade roast
- 1 tablespoon Dijon mustard
- 1/3 cup extra virgin olive oil
- 2 tablespoons crushed black peppercorns
- 750 grams agria potatoes, scrubbed, halved
- 8 portobello mushrooms
- 1 tablespoon fresh thyme leaves
- 3 cloves garlic, finely chopped
- 250 grams tub crème fraîche
- 1 tablespoon horseradish cream
- 1/2 bunch watercress, trimmed
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